Harira (lamb and Bean Soup)

READY IN: 1hr 30mins
Recipe by berg6298

My Moroccaine neighbor made this soup for me last year and it has become my absolute favorite. I enjoy it so much I usually triple the recipe to have enough to freeze. It's a hearty, peppery, Mediteranean soup.

Top Review by rangapeach

This is very good cold weather fare. Rich and satisfying.I confess I didn't have lamb but shoulder of venison stood in very well. Also, because we're snowed in I didn't have any fresh cilantro. I will try it with cilantro next time. I also wondered whether it could be made without the tomato flavour, (DH is not partial to tomato anything)and substitute a little lemon juice or tamarind? Still, I like this very much.

Ingredients Nutrition


  1. Add olive oil and butter to a large, heavy pot and brown the meat.
  2. Add the onion and clery and saute until soft, add tomato paste, tomato puree, HALF of the chopped parsley and cilantro, all spices, water, lentils and garbanzo beans.
  3. Simmer for about 40 minutes or until the lentils are tender.
  4. Stir in the flour/water mixture to thicken.
  5. Stir continually and add the remaining cilantro and parsley.
  6. Cook an additional 10 minutes.
  7. Remove cinnamon stick.
  8. Adjust seasonings if necessary.
  9. Serve hot.

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